Eels should always be skinned, and the head cut off and thrown away. They can then be washed dried, and cut into lengths about 3 inches long. They are sometimes allowed to then soak a short time in a little water and vinegar, which improves them. They can then be fried, as previously directed for frying fish, in deep smoking hot fat. Serve tomato, pickle or any acid sauce with them. They can also be broiled, stewed or boiled as directed for cook- ing fish by those methods at the beginning of this chapter. CONGEB EEIi. THE FLOUNDER. This is nice fried. Scrape the fish, cut off the head and tail, wash, dry, and fry as directed for frying fish. Time to fry about 6 or 7 minutes. They are often broiled as directed for fish at the beginning of this chapter. They make nice fillets also. Serve a good fish sauce with the latter. The Floundee is found along the Atlantic coast from Cape Cod to Florida. They lie upon the bottom or bury them- Helves in the sand. They attain a length of 12 to 30 inches, and a weight of 2 to 8 lbs. It is a flat fish having both t yes on the same side of the head. The upper side is darker than the lower. They live long out of the water. The flounder is easy of digestion, but is best broiled when intended for weak stomachs. FROGS. The hind legs only are used. Skin and put them for 3 minutes in boiling salted %vater containing a little lemon juice; then drain and wipe dry. Fry the fat from 2 or 3 slices of thin salt pork; dip FLOUNDEB. FISH 67 the frogs' legs in beaten egg and then m flour, and fry a delicate brown. Or (2) dip them in bread crumbs, then season with j)epper and salt, dip in beaten egg, then in bread crumbs, and fry a golden brown in smoking hot fat. (3) If preferred they can be broiled. Or (4) stew them in a little water seasoned with salt, pepper and herbs; stew until tender, then let the water boil out, put in a bit of butter✪ Frogs' Legs and let them brown. Serve with parsley, water-cresses or X>e.pper-grass and lettuce. (5) Frogs' legs are also made into a broth the same as chicken broth. Seventy years ago, Charles Lamb wrote to a friend: "Since I saw you I tiave been in France and have eaten frogs, the nicest little rabbity things you ever tast- ed. Pick ofif the hind^quarters; boil them plain, and serve with parsley and butter.'' THE GKAYLING. This belongs to the same species as the trout. It is found in Europe and America, but is con- fined to special localities. It is a very gamey fish, and is deli- cious eating. It is cooked in the same ways as brook trout (which see). the gbayling. The Gudgeon is a European fish belonging to the carp family. It is not com- mon in the U. S. GUENARD. The large ones can be boiled, or stewed, or stuffed and baked, as previously directed for cooking fish by those methods. Small ones can be broiled or fried, as directed for fish, at the beginning of this chapter. The gurnard is much eaten in Europe, but is neglected in America. The flesh is a flaky white, firm, and most agreeable eating. It deserves more attention. HADDOCK. When fresh the haddock is very nice (1) broiled or (2) stuffed or (3) baked. It is also good (4) boiled or (5) steamed, or (6) fried, and (7) it makes a splendid chowder. (8) It is also nice filleted. Proceed as previously directed for cooking fish by those methods, at the beginning of this chapter.

AI-modernized reading of the original text

Eels should always be skinned, and the head cut off and thrown away. They can then be washed dried, and cut into lengths about 3 inches long. They are sometimes allowed to then soak a short time in a little water and vinegar, which improves them. They can then be fried, as previously directed for frying fish, in deep smoking hot fat. Serve tomato, pickle or any acid sauce with them. They can also be broiled, stewed or boiled as directed for cooking fish by those methods at the beginning of this chapter. CONGER EEL. THE FLOUNDER. This is nice fried. Scrape the fish, cut off the head and tail, wash, dry, and fry as directed for frying fish. Time to fry about 6 or 7 minutes. They are often broiled as directed for fish at the beginning of this chapter. They make nice fillets also. Serve a good fish sauce with the latter. The Floundee is found along the Atlantic coast from Cape Cod to Florida. They lie upon the bottom or bury them- themselves in the sand. They attain a length of 12 to 30 inches, and a weight of 2 to 8 lbs. It is a flat fish having both t yes on the same side of the head. The upper side is darker than the lower. They live long out of the water. The flounder is easy of digestion, but is best broiled when intended for weak stomachs. FROGS. The hind legs only are used. Skin and put them for 3 minutes in boiling salted %vater containing a little lemon juice; then drain and wipe dry. Fry the fat from 2 or 3 slices of thin salt pork; dip FLOUNDEB. the frogs' legs in beaten egg and then in flour, and fry a delicate brown. Or (2) dip them in bread crumbs, then season with pepper and salt, dip in beaten egg, then in bread crumbs, and fry a golden brown in smoking hot fat. (3) If preferred they can be broiled. Or (4) stew them in a little water seasoned with salt, pepper and herbs; stew until tender, then let the water boil out, put in a bit of butter and let them brown. Serve with parsley, water-cresses or pepper-grass and lettuce. (5) Frogs' legs are also made into a broth the same as chicken broth. Seventy years ago, Charles Lamb wrote to a friend: "Since I saw you I tiave been in France and have eaten frogs, the nicest little rabbity things you ever tasted. Pick ofif the hind-quarters; boil them plain, and serve with parsley and butter.'' THE GRAYLING. This belongs to the same species as the trout. It is found in Europe and America, but is confined to special localities. It is a very gamey fish, and is delicious eating. It is cooked in the same ways as brook trout (which see). the gbayling. The Gudgeon is a European fish belonging to the carp family. It is not common in the U. S. GURNARD. The large ones can be boiled, or stewed, or stuffed and baked, as previously directed for cooking fish by those methods. Small ones can be broiled or fried, as directed for fish, at the beginning of this chapter. The gurnard is much eaten in Europe, but is neglected in America. The flesh is a flaky white, firm, and most agreeable eating. It deserves more attention. HADDOCK. When fresh the haddock is very nice (1) broiled or (2) stuffed or (3) baked. It is also good (4) boiled or (5) steamed, or (6) fried, and (7) it makes a splendid chowder. (8) It is also nice filleted. Proceed as previously directed for cooking fish by those methods, at the beginning of this chapter.

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Frogs' Legs

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